Beetroot and chickpea dip

Equipment

• 1 pot
• 1 blender
• 1 microwave-safe container

Instructions

1. Cook the beetroot using one of two methods. Boiling: Wash the beetroot well and place in a pot of boiling water. Cook until soft, around 30 minutes. Beetroot is cooked when a skewer slides in easily. Microwave: Pierce the beetroot and place in a microwave-safe container with 2 tbsp of water. Cook on HIGH for 6 minutes, rearrange, and cook for another 6 minutes or until soft.
2. Peel or scrub away skin; it should come away easily.
3. Place in blender with chickpeas and puree until smooth.
4. Eat as is or set out with “dippers” like carrot sticks or crackers.